Easy Vegan Lemon Muffins

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These easy vegan lemon muffins are the perfect afternoon snack, they are perfectly lemony and not over powering.

Vegan Lemon Muffins

I love a good one bowl recipe and these vegan lemon muffins recipe doesn’t disappoint.

Anything you can whip up with less of a mess is fine by me!

We love muffins around her and so do my kids friends.

I like to test blog recipes on their friends because my kids can’t always be trusted. Let’s just say these passed the test!

What do I love about this vegan lemon muffin recipe?

I love that they don’t use any lemon extract. There is for sure a time and place for lemon extract, but a little can go a long way.

The first time I made them I used extract and it was just too much.

This uses fresh lemon and lemon zest.

I also tried to keep these muffins lower in the fat content but still high in the flavor profile.

With the use of the vegan yogurt it helps you cut down on the fat to only 1/4 cup in the whole recipe.

How do you zest a lemon?

• Wash the lemon well and dry it
• Take a box cheese grader and use the smallest size or a citrus zester if you have one
• Try to only get the yellow part and not the white fleshy stuff below it.
• Don’t zest too early or else the peel tends to get a bit dried out.
• Use in the recipe as needed.

What do you need for these delicious dairy-free muffins?

• flour
• baking soda
• baking powder
• vegan milk *to make buttermilk with the vinegar
• vinegar
• vegan milk
• fresh lemon juice
• vegan plain yogurt
• Canola oil *or your favorite mild oil
• vanilla extract
• lemon zest
• sugar

How do you make these vegan muffins?

Start by preheating your oven to 375 degrees and line a muffin tin with muffin liners and set aside.

Make your vegan buttermilk by taking a liquid measuring cup and combine the 1/2 cup vegan milk with the 1 TB vinegar, stir and set aside.

Take a large mixing bowl and combine the dry ingredients, stir. And then add the wet ingredients and stir until combined.

This is a thicker batter.

Take a large cookie scoop and scoop the batter evenly until the prepared muffin tin.

Make your topping in a small bowl, combine ingredients with a fork until it’s crumbly.

Crumble the topping onto the muffins prior to baking.

Bake for 15 minutes or until a toothpick in the center comes out clean, don’t over bake.

Let cool on a cooling rack and enjoy.

These are best the same day, but still good the next day.

Are you looking for more delicious vegan muffin recipes?

• Vegan Blueberry Muffins
• Banana Crumb Muffins
• Vegan Oatmeal Muffins
• Vegan Chocolate Zucchini Muffins

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